Made for pasta dinner last night.
The middle was a tad doughy if that is a word? still tasted great with some butter melted on it and used as a pasta scoop

I still need to get my arse out to get a stone. The pot I have been using is good and all, but I want to try some french type breads next

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Two things:
Oftentimes on high hydration doughs a good solid bake is required to get rid of some of the moisture.
Also, I tend to prefer most bread after a suitable rest. Say 5-24 hrs. That allows the crumb to stabilize, flavors to meld.

By the looks of that loaf, I'd bet that if you baked it longer it'd solve the doughy crumb and you'd get a nicer crust. Color is flavor. Bake to a darker brown/black to caramelize the sugars on the outside. You'll be surprised at what you find!

I know that's meant as joke but it's not a laughing matter. There are less than 100 certified master bakers in the US. I think there are now 79. It's a big deal in my world, and something I couldnt imagine ever attaining.

I know that's meant as joke but it's not a laughing matter. There are less than 100 certified master bakers in the US. I think there are now 79. It's a big deal in my world, and something I couldnt imagine ever attaining.

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It was more of an observation that professional bakers seemed to take over the thread.

I have a batch about ready to throw in the oven. I tried something different. I dumped what whole wheat I had in my hopper into the bowl, along with enough bread flour to make it 400 grams, then added the water, salt, and yeast. It ended up being about 300 grams whole wheat, 100 g. bread flour. May be good, may be a hockey puck.

What? You mean I can culture this yeast that way? Keep it in the fridge in a jar?

Speak to me, oh mighty one.

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Well, kinda sorta but not really.

If you pulled a little from the dough you make, you could use it as a preferment for the next dough. If you poke around in baking texts you'll see references to Biga, sponge, pate fermentee etc. These are yeasted preferments used in final doughs. What I'm suggesting would be closest to a pate fermentee or old dough. Can you do it? Absolutely, and if you nail it it'll be even better than what you're making now, but all the parameters would need to be pretty right on. 5% is an educated guess for such a long fermented bread, but I think it'd be about right. I misspoke though. If you try it, pull the 5% from the dough just before shaping so it's a little younger/fresher. Since this is such a long process you guys are doing, I wouldn't do it more than once.